Chefs Collaborative members do amazing work every day – check out our weekly members news link round-up to see what’s going on around the country:
- How to eat fish with less guilt (James Bruggers, courier-journal.com, 10.14.13) Watch this video featuring Barton Seaver, who discusses a consumer’s options when faced with the reality that 85% of the world’s fisheries are either fished to capacity or overfished.
- Savannah Food & Wine Festival Returning to Georgia (Elsa Saatela, The Daily Meal, 10.14.13) Look out for cooking demonstrations at the Savannah Food & Wine Festival by Hugh Acheson, Chris Hastings, and Steven Satterfield and also for a Farm to Table Wine Dinner at the kick off of the festival, which will be November 11 to 17.
- Could you run a successful business with your ex-partner? (Esha Chhabra, BBC News, 9.22.13) Joe Whinney’s Theo Chocolate is discussed in this article, and his focus on “farm to bar” chocolate is highlighted.
- Solvang School Chef Awarded National Honor (Dave Alley, Central Coast News, 10.15.13) Solvang Elementary School chef Bethany Markee has earned a national award that recognizes her innovative use of nutritious food in school lunches. Markee is known for using locally grown, fresh fruits and vegetables in the meals she serves to students and for receiving 14,000 lbs of produce from local farmers each year.
- How California Revolutionized Food (Cynthia Salaysay, East Bay Express, 10.16.13) Joyce Goldstein discusses how local chefs and artisans sparked a nationwide food movement in her new book, Inside the California Food Revolution.
- Porks and Knives: Nov 3-8 (Jan Buhrman, Kitchen Porch) Look out for Jan Buhrman’s Porks and Knives event coming up in November on Martha’s Vineyard that will work to bring people closer to locally raised animals and make accessible the traditional and fair methodology for transforming livestock onto the dinner plate.
- Top chefs on their worst reviews (Terry Durack and Jill Dupleix, stuff.co.nz, 10.16.13) Thomas Keller is one of a few distinguished chefs discussing their worst reviews, but Keller also comments on whether chefs have the capacity to change public opinion.
- Best Bites: The Dressing Room (Nicholas O’Connell, The Mirror, 10.16.13) Michel Nischan’s The Dressing Room earns rave reviews not only for its food but also for its support of the sustainable food movement and farm-to-table cooking.
- Interview with Maverick Chef Michel Nischan (Charles Platkin, WBAY, 10.16.13) Check out this interview with Michel Nischan that cites him not only as a maverick chef but also as an advocate for improving our food system due to his support of sustainable farming, local and regional food systems, and heritage recipes.
- The Fish You Can’t Eat Anywhere Else (Francine Maroukian, Esquire, 10.13) Estuarycentric chefs like Mike Lata, Donald Link, and Bill Taibe are featured in this article about their shared passion for the chance to “stand in the mud with local watermen to source tonight’s dinner.”
- Chefs do New Hampshire proud in the Big Apple (Rachel Forrest, Seacoastonline, 10.17.13) Mark Segal describes how a community of chefs has developed that share long term goals and philosophies concerning their local resources and their participation within the Seacoast area.
- Honolulu’s Town wins The Nature Conservancy’s green restaurant contest (Stephanie Silverstein, Pacific Business News, 10.17.13) Congratulations to Ed Kenney’s Town restaurant, which won The Nature Conservancy’s Nature’s Plate, a people’s choice content for sustainable, farm-to-table restaurants.
- Sweet Home Cooking Alabama (Sam Sifton, The New York Times, 10.18.13) Frank Stitt’s the Highlands Bar and Grill is profiled and cited as one of the first “farm-to-starched-tablecloth” restaurants in America.
- Sarma: the spirit of a Turkish tavern in Somerville (Devra First, The Boston Globe, 10.19.13) Ana Sortun’s new restaurant Sarma, located in Somerville, MA, receives a glowing review.
- High-end restaurant’s scraps feed barnyard animals (Heather McPherson, Orlando Sentinel, 10.20.13) Hari Pulapaka gives his food scraps to a local farmer to use as feed, creating an exchange of resources that acts a a natural extension of Pulapaka’s efforts to source products locally and to decrease his carbon footprint within the food chain.
Posted by: Chefs Collaborative